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The Fundamental Foundations 101 Series – Week 2 Egg Cookery

Week 2 – October 16th – Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on:

  • PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce
  • “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg
  • Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco
  • Toasted Brioche with Seasonal Fruit Curd
  • Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sautéing & starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

This class is part of a 4-Week Series and tickets can be purchased on Week 1, October 9th.